Step Two: Melt butter in a deep skillet. Slice into the casing on the sausage and remove the meat inside. Place all meat in the skillet. On medium high heat, cook the meats by chopping to a fine ground meat mixture. It should take about 10 minutes. Add the Cajun Trinity, minced garlic and ½ cup chicken stock. Cover and simmer on medium heat for 30 minutes. Stir occasionally to prevent sticking and clumping.

Step Three: Using a large mixing bowl, blend together meat mixture and rice. It should be a good 50/50 mix. Season to taste and stir well. Pour into a casserole dish or 13 x 9 baking pan. Garnish with chopped green onions and pecans. Serve hot.

Notes: May be used as a stuffing for turkey, chicken, or a pork roast. Rice dressing, or rice stuffing, is also a great side dish. When served as a side item, we call it Dirty Rice.

Many Cajun recipes also call for the use of poached chicken livers and giblets. Certainly add if you want. We chose not to.

Comments (12)

Hey Mike & Beryl
Just wanted to wish you guys a Merry Christmas and a Happy New Year. I’m going to make Beryl’s Rice Dressing for Xmas Day.Can’t wait to try it.Also I just received my new Old Smokey Grill,but its alittle to cold up here in New Jersy to use. Thanks Perry

I love Cajun cooking. I’m also a big fan of rice dishes. I try not to however, use white rice since its refined verses brown rice or wild rice. I love wild rice and so does my husband. It has such a nutty flavor that if you didn’t have an item like pecans on hand, you could probably omit them. I think the pecans in this recipe would be sensational, however. And I also don’t see why this recipe couldn’t be created all year round! In fact, I think this would be sensational as a main dish with some homemade rolls on the side! This dish could also be versatile when it comes to the meats used. I have leftover goose from the holidays that I could add to this dish and just as easily grind up with a food processor in replace of the beef, since my family isn’t a huge fan of it. I could also use goose stock since I have some of that on hand. I bet you could use turkey stalk and ground turkey to replace the pork or beef as well. And turkey sausage! Mmmm

Thank you SO much for all of these fantastic recipes and videos!!! I am a visual person and love to watch and try anything once!!! We are having a Mardi Gras Retirement party for my mother in law in a few weeks!!! She is from Louisiana so of course we wanted to honor her heritage and make some cajun food!! These videos make it so easy!!!!!! Thanks so much!!!!

Beryl, I just love your cooking and your easy “grandma” way of teaching the next generation of great cooks. My Mom used to make an Oyster Dressing she served during the holidays. I remember it had a cornbread base, green onions, and oysters in itl but that is all I remember. Do you happen to have a recipe? BTW, your gumbo recipe is just like my Mom’s.
Thank you for helping me make it, the first spoonful brought back so many childhood memories.
Thank you